2 medium sweet potatoes, peeled and diced
1 medium onion diced
1 red bell pepper diced
3 cloves garlic diced
Olive oil

Line a microwave-safe bowl or plate with a paper towel and add the diced sweet potatoes. Microwave on high for 5-7 minutes.

Heat a sauté pan over high heat and add enough oil to cover the bottom of the pan, around 2-3 tablespoons.  When the oil is hot, add the nearly cooked sweet potatoes. Cook over high heat for 2 minutes.

Add the onion to the hot pan and cook for another 2 minutes. Give everything a stir to ensure consistent browning and to keep the potatoes from sticking.

Add the garlic and bell peppers and cook for another 2 minutes.

This recipe serves a hungry 2 but it scales easily by adding additional pre-cooked sweet potatoes. I like to serve this hash with a couple fried eggs and grits.  This would make a great Sunday brunch or a quick Tuesday dinner!